material

300g of snow pollen, 5g of yeast powder, 0.5g of alkali and 0/20g of warm water/kloc.

working methods

1. Rinse the mutton after soaking, blanch it with cold water in a pot, blanch it to remove the floating foam, remove the meat and wash it with cold water.

2. Add water to the pot, put the mutton back into the pot, and add seasonings such as onion, ginger, tsaoko, nutmeg, pepper and aniseed.

The third step is to pour some cooking wine to the restaurant.

4. After the big fire boils, turn to low heat and cook for about 1.5 hours.

5. Make steamed buns at this time. Mix snow pollen, alkali and water in proportion to form hard dough, and knead for 10 minute.

6. Make a round cake and bake it in a pan.

7. After the mutton is cooked, remove it and cut it into small pieces for later use. Remove the seasoning and put the right amount of mutton soup and beef soup into the pot.

8. Add tofu and cook with chopped cabbage.

9. Add mutton pieces

10. Add vermicelli and cook for 10 minutes.

1 1. Season with salt.

12. Put the cooked mutton vermicelli soup into a large bowl.

13. Break the baked buns into small pieces and put them in.

14. Stir well and let the steamed bread fully soak in the soup.

15. Sprinkle coriander powder.

16. Sprinkle pepper and Chili oil, add a few sweet and sour garlic, and a big bowl of delicious mutton bread in soup. You can start with meat and vegetables.